These homemade bagels are chewy, golden, and full of flavour, just like the ones from a bakery. Boiling them before baking gives them that perfect texture, and you can top them however you like. Fresh, warm, and absolutely delicious!
Why you will love this recipe?
These homemade bagels are everything you’re craving, chewy, golden, and bursting with flavour. Stick with a classic sesame topping or get adventurous with jalapenos and cheese, either way, every bite is warm, fresh, and impossible to resist.
Expert Tips for Best results!
- Use Bread Flour for the Best Texture – It gives the bagels that classic chewiness. If you only have all purpose flour, they’ll still be good, just a little softer.
- Knead the Dough Well – A good 10 minute knead makes the dough smooth and elastic, which is key for that perfect bagel texture.
- Let the Dough Rise Properly – Don’t rush the proofing! The first rise helps develop flavour, and the second rise ensures they stay light and fluffy inside.
- Boil for That Classic Chew – Boiling the bagels before baking is what gives them their signature chewy crust. Don’t skip this step!
- Add Honey or Brown Sugar to the Water – This gives the crust a beautiful golden colour and a slight sweetness, just like authentic NYC bagels.
- Don’t Overboil – 30 seconds per side is enough. Too long, and the bagels can become dense.
How to make Easy Homemade Bagels?
Step 1: Activate the Yeast
In a large bowl, mix lukewarm water, milk, instant yeast, and brown sugar. Let it sit for a few minutes until the yeast dissolves.
Step 2: Make the Dough
Add bread flour and salt to the yeast mixture and stir until a rough dough forms.
Step 3: First Rise
Place the dough in a greased bowl, cover it, and let it rest for 1 hour until it doubles in size.
Step 4: Shape the Bagels
Punch down the dough to release air, then divide it into six equal portions. Roll each portion into a ball, then poke a hole in the centre and stretch it gently to form a bagel shape.
Step 5: Second Rise
Place the shaped bagels on a lined tray, cover them, and let them proof for 45 minutes until slightly puffy.
Step 6: Boil the Bagels
Bring a large pot of water to a boil and add salt, honey (or brown sugar), and baking soda. Then drop the bagels into the boiling water, cooking each side for 30 seconds. Remove them with a slotted spoon and place them back on the lined baking tray, making sure excess water drains off.
Step 7: Bake to Perfection
Bake the bagels in a preheated oven at 210°C for 18–22 minutes or until they turn golden brown.
Step 10: Cool & Enjoy
Let the bagels cool slightly before slicing. Enjoy them fresh or toasted with your favourite toppings!
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes, but bread flour gives the bagels that signature chewiness. If you use all purpose flour, the texture will be a bit softer, but they’ll still be delicious! combined for the best results.
Why do I need to boil the bagels before baking?
Boiling is what gives bagels their classic chewy crust! It helps set the outer layer and gives that perfect texture you’d expect from a proper bagel. You can make the cookie dough ahead and chill it in the fridge for up to 24 hours before baking.
Why did my bagels turn out flat?
This usually happens if the dough was over-proofed or if the bagels weren’t shaped tightly enough. Make sure to handle the dough gently but firmly as they cool.
Can I make the dough ahead of time?
Absolutely! After the first rise, you can store the dough in the fridge overnight. Just let it come to room temperature before shaping and proofing.
Watch How to Make it!
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Recipe Card
Easy NYC Bagel
These easy NYC style bagels are perfectly chewy on the inside with a crisp, golden crust just like the ones from a New York bakery! Boiled before baking for that authentic texture, they’re simple to make and perfect for customizing with your favourite toppings.
Ingredients
For dough
- 3 cups bread flour (or all-purpose flour)
- 3/4 cup lukewarm water (180ml)
- 4 tbsp milk (50ml)
- 1 tsp Instant yeast
- 1 1/2 tbsp brown sugar
For boiling liquid
- Boiling water
- 1/2 tsp baking soda (optional)
- 1 tsp salt
- 2 tsp honey/brown sugar
For egg wash
- 1 tbsp milk
- 1 egg
Instructions
1. In a large bowl, mix lukewarm water, milk, instant yeast, and brown sugar. Let it sit for a few minutes until the yeast dissolves.
2. Add bread flour and salt to the mixture, then stir until a rough dough forms.
3. Knead the dough for 10 minutes until it becomes smooth and elastic.
4. Cover the dough in a greased bowl and let it rest for 1 hour until it doubles in size.
5. After the dough has doubled down. Punch down the air from the dough.
6. Now divide it into 6 equal portions.
7. Shape each portion into a ball, then poke a hole in the centre and stretch it to form a bagel shape.
8. Place the shaped bagels on a lined tray, cover, and let them proof for 45 minutes.
9. Bring a large pot of water to a boil. Add salt, honey or brown sugar, and baking soda. Drop the bagels into the boiling water, cooking each side for 30 seconds. Transfer to a lined baking tray making sure the water is drained from bagels.
10. In a small bowl, whisk together the egg and milk to make the egg wash.
11. Brush the boiled bagels with egg wash and sprinkle with desired toppings (I used nigella seeds and sesame seeds, cheese, jalapeño with a sprinkle of chilli flakes, and a brown sugar-cinnamon mixture)
12. Bake for 18–22 minutes in a preheated oven at 210°C or until golden brown.
13. Let the bagels cool slightly before serving.
